Red and purple coloured potatoes as a significant antioxidant source in human nutrition – a review

Plant, Soil and Environment

Lachman J.¹  Hamouz K.¹ 

关键词: red and purple potatoes;    antioxidants;    polyphenols;    anthocyanins;    breeding;    food and non-food industry use;    fungicidal properties;   

DOI  :  

学科分类：农业科学（综合）

来源: Czech Academy of Agricultural Sciences

【 摘 要 】

Potatoes regarding their consumption are a significant antioxidant source in human nutrition. The main potato antioxidants are polyphenols, ascorbic acid, carotenoids, tocopherols, -lipoic acid, and selenium. The most contained polyphenolic antioxidants in potatoes are L-tyrosine, caffeic acid, scopolin, chlorogenic and cryptochlorogenic acid and ferulic acid. In red and purple potatoes are in addition contained acylated anthocyanins and pigmented potatoes display two to three times higher antioxidant potential in comparison with white-flesh potato. Red potato tubers contain glycosides of pelargonidin and peonidin, purple potatoes glycosides of malvidin and petunidin. New red and purple flesh potato varieties are breeded for their use in food and in the non-food industry. Anthocyanins of potatoes are also useful in the protection against potato blight.

【 授权许可】

Unknown